Chickpea, Fish and Olive Stew Recipe

Name: Chickpea, Fish and Olive Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 onion, halved, thinly sliced; 2 garlic cloves, thinly sliced; 100 ml dry white wine; 2 fresh bay leaves; 800 g whole canned tomatoes; 400 g chickpeas, rinsed, drained; ¼ cup small black olives; 200 ml water; salt and pepper, to taste; 600 g firm skinless white fish fillets; ½ cup flat leaf parsley, finely shredded

Servings: persons

1 tablespoon olive oil
1 onion, halved, thinly sliced
2 garlic cloves, thinly sliced
100 ml dry white wine
2 fresh bay leaves
800 g whole canned tomatoes
400 g chickpeas, rinsed, drained
¼ cup small black olives
200 ml water
salt and pepper, to taste
600 g firm skinless white fish fillets
½ cup flat leaf parsley, finely shredded

1
Heat oil in a large deep frypan and cook onion over medium-low heat, stirring, for 5 minutes or until soft but not coloured.
2
Add garlic, wine and bay leaves.
3
Increase heat to medium, allowing the wine to simmer and reduce for 2-3 minutes.
4
Add the tomatoes, chickpeas, olives and water, and simmer gently for 15 minutes, stirring occasionally to break up tomatoes.
5
Season to taste with salt and pepper.
6
Cut the fish into bite-sized chunks, slip into the stew and simmer gently for 6-8 minutes until it starts to flake.
7
Stir in parsley and spoon among bowls to serve.

328

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 onion, halved, thinly sliced, 2 garlic cloves, thinly sliced, 100 ml dry white wine, and more.

Yes, Chickpea, Fish and Olive Stew falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chickpea, Fish and Olive Stew

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